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Cooking With Honey
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Cooking with Honey
  • For every cup of sugar, substitute 2/3 cup of honey.
  • For every cup of honey, subtract 1/4 cup of other liquids.
  • For every cup of honey, add 1/4 teaspoon baking soda.
  • Reduce oven temperature by 25°F.
More details - copied from some other website
  • Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup honey depending upon the sweetness desired.
  • Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
  • In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
  • In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.
  • Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. Honey is heavy by weight. A 12 ounce jar equals one standard 8 ounce cup. A quart weighs 3 pounds.
  • Oatmeal Cookies
    Beat Well:
    • 2 cubes Melted Butter
    • 3/4 cup Canola Oil
    • 1 & 2/3 cup Honey
    • 2 teaspoons Vanilla
    • 3 eggs
    Add (and mix in):
    • 3 cups flour
    • 2 & 1/2 teaspoons Baking Soda
    • 2 teasoons Ground Cinnamon
    Stir in:
    • 6 cups Oats
    • 2 cups Dried Cranberries (or Sour Cherries)
    • 1 cup Dark Chocolate Chips
    325° for about 10 minutes
  • Cranberry Upside Down Cake
    I started with David Lebovitz' recipe here:
    but substituted 1/2 cup (or more) of honey
    for the butter and brown sugar.
    10 to 12 servings
    This cake can also be made in a regular 9-inch (23cm) cake pan, 
    one that is fine to heat on the stovetop if you don't have a cast iron skillet. 
    (If you don't have a regular cake pan that can be put over direct heat, such as a 
    glass or ceramic mold, you can heat the butter and brown sugar in a saucepan and 
    pour it into whatever pan you're using.) Don't use a springform pan as the topping 
    will almost certainly leak.If using frozen cranberries, no need to defrost them 
    before using them. If you want to substitute other fruits, just arrange them in a 
    pinwheel or haphazard design over the layer of brown sugar topping in place of the 
    cranberries. If using slices of raw pineapple, sauté it first for a few minutes, 
    until heated through.
    4 tablespoons (55g/2 ounces) unsalted butter, cubed
    3/4 cup (125g) packed light brown sugar
    3 cups (280g/10 ounces) fresh or frozen cranberries
    1 1/4 cup (175g) all-purpose flour
    1/4 cup (50g) coarse cornmeal or polenta
    1 1/2 teaspoons baking powder, preferably aluminum-free
    1/4 teaspoon salt
    1/2 cup (115g/4oz) unsalted butter, cubed, at room temperature
    3/4 cup (150g) granulated sugar
    grated zest of one lemon
    2 large eggs, at room temperature
    1 teaspoon vanilla extract
    1/2 cup (125ml) whole or low fat milk, at room temperature
    1. In a 9- to 10-inch (23-25cm) cast iron skillet, melt the 4 tablespoons of butter 
       and the brown sugar together, stirring frequently, until the sugar is moistened 
       and liquefied. When the mixture starts to bubble, remove from heat and set the pan aside.
    2. Preheat the oven to 350ºF (180ºC).
    3. In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.
    4. In the bowl of a stand mixer, or by hand in a mixing bowl with a spatula, 
       beat the ½ cup of butter, granulated sugar and lemon zest at medium high speed 
       for 3 to 5 minutes, until very light and fluffy.
    5. Reduce the speed of the mixer to medium and add the eggs one at a time, 
       stopping the mixer to scrape down the sides. Mix in the vanilla extract.
    6. At low speed, add half of the flour mixture, then the milk, then the remaining 
       dry ingredients, mixing just enough so that they're all combined. Do not overmix.
    7. Distribute the cranberries in the prepared pan over the brown sugar mixture 
       and shake the pan so they are in a relatively even layer. Spoon the batter over 
       the cranberries in four mounds, then use a spatula to spread the batter evenly 
       over the fruit.
    8. Bake the cake until the top is golden brown and a toothpick inserted into the 
       center comes out clean, about 50 minutes. Remove from the oven, wait 10 minutes, 
       then run a knife around the cake.  Place a serving platter overturned on top 
       of the cake in the skillet, then using oven mitts to cover your hands, flip the 
       two over simultaneously, until the cake releases from the pan.
    Storage: The cake is best made and served the same day, warm if possible. 
    To rewarm it, use some of the techniques mentioned in the post. 
    It is also good served at room temperature. 
    This cake isn't a good candidate for freezing. But if you must, wrap it well 
    and freeze it for up to two months.
  • Eric's Baklava
    3/4 lb roasted unsalted pistachio nuts, ground
    1/2 C granulated sugar
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1/2 lb (half package) phyllo dough, about 24 sheets 9x12 (Athens   
        brand), or 9 double-size sheets 13x17 (Safeway brand). The 
        Athens brand is packaged with 2 sealed 1/2 lb inner packs.
        The Safeway brand is packaged all in 1 package, so you'll want
        to seal the remainder freezer-safe for the next batch.  They're 
        sold by weight, not by number of sheets.
    3/4 C butter, melted (1-1/2 sticks)
    1-1/2 C honey (yum)
    Preheat oven to 350F
    Keep the phyllo dough covered with plastic or a kitchen towel, or
    it will dry out very quickly and turn brittle.  Be sure to brush
    each individual layer of dough with melted butter as you assemble
    the Baklava.
    Grind nuts in mini food processor or blender, just to coarse
    grind (don't turn them into powder or nut butter!).  Combine
    ground nuts with sugar, cinnamon & cloves.  Brush 12" x 16"
    baking dish with melted butter.  Place 1 sheet phyllo dough in
    baking dish, brush with melted butter; if using double-size
    sheets, fold over to make 2nd layer.  Repeat phyllo sheet &
    brushing (maybe folding double-size sheets) for 5-6 layers of
    dough.  Sprinkle 1/3 of nut mixture, shake pan to distribute
    evenly.  Repeat another 5-6 layers of phyllo sheets each brushed
    with butter, then another 1/3 of nut mixture.  Repeat again,
    reserving 3-4 sheets phyllo and 2 Tbsp. nut mixture.  Top with the
    final sheets of phyllo (buttered)
    With a sharp knife, score the dough into 1" diamonds, cutting
    all the way through.  (Be careful, it's easy to tear the tender
    dough).  Sprinkle the last bit of nut & sugar mixture on top as
    garnish.  Bake for 30-45 minutes until golden brown (I use a
    convection fan in my oven for extra crispness).  Check
    frequently starting at 30 min.  Remove from oven, cool slightly
    (about 5 minutes).
    While cooling, heat 1-1/2 C honey in microwave or double-boiler
    just enough so it pours, just 90-95 degrees; don't get it anywhere
    near bubbling or you'll lose a lot of the flavors!  If your honey
    is pourable at room temperature, you're using inferior honey :-)
    Pour thick but pourable honey evenly over baklava, paying 
    particular attention to filling the cuts, with an even coat on top of all 
    pieces. Cool completely before re-cutting to separate the pieces.
    It's at its maximum flakiness at first, but really needs to sit
    for 4-5 days or so for the flavors to blend and settle and for the
    honey to permeate. It's perfect after 5 days in the fridge, or 3 days
    at room temperature. Keeps in the fridge for several days or a week,
    or more, but I've never had any avoid consumption to find out actual shelf life. 
    Warm to room temperature for serving. 
    Photos of the entire process are here:

16-July-2019 16:49:11
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